Physicochemical, Antioxidant and Cooking Quality Properties of Long-term Stored Black Beans: Effects of Moisture Content and Storage Temperature
The objective of this study was to evaluate the main physicochemical and cooking quality changes in black beans stored at 14% and 17% moisture contents and at different temperatures (11, 18, 25 and 32ºC) during 12 months. The proximate composition, the fat acidity, the electric conductivity, the leaching of solutes, the total phenolics and proanthocyanidins, the cooking time and the hardness of freshly harvested and stored black beans were etermined. The protein, fat and ash contents remained unchanged (p ≤ 0.05) during storage, regardless of the moisture content and storage temperature. The fat acidity was greatly impacted by the moisture content. Electric conductivity, the leaching of solutes, the cooking time and hardness presented higher increases at 17% moisture content and temperatures of 25 and 32ºC. The extractability of the total phenolics and proanthocyanidins decreased during storage impacted by both high moisture content and high storage temperatures. A similar reduction trend was determined in the antioxidant capacity of black bean extracts.